Food Technologist – Reliefweb , Kuwait

BACKGROUND:
Over 2 billion people around the world suffer from micronutrient deficiencies, including vitamin A, iron, iodine, folic acid or zinc. In Madagascar, chronic malnutrition affects almost one in two children, causing economic losses for the country estimated at 14.5% of GDP according to the study on the cost of hunger in Africa. Maternal and infant mortality also remain very high, with rates of 478 per 100,000 live births and 46 per 1,000 children under 5, respectively. The Fill The Nutrient Gap (FNG) study highlighted that the vast majority of the population (between 63% and 97% depending on the region in rural areas) in Madagascar does not have access to food covering their micronutrient needs . However, data on micronutrient deficiencies in Madagascar are either non-existent or dated. A national study on micronutrient deficiencies is currently in preparation and should be carried out in 2020. It will provide a more precise vision of actual micronutrient deficiencies by type of population and by region, and will serve as a basis for the development of ” a national food fortification strategy.
Food fortification, as an intervention to combat micronutrient deficiencies, is recognized worldwide for bringing both health and economic benefits to a country. Fortification of staple foods is an effective and sustainable solution to improve nutritional status, especially among low-income population groups. Food fortification is about deliberately increasing the content of essential micronutrients in food. To achieve this, staple food producers add essential micronutrients, such as vitamin A and iron, to staple foods such as flour or oil, during the processing process.
The WFP office in Madagascar supports national efforts to develop a framework favorable to food fortification at two levels:

Technical assistance :
WFP is providing technical assistance to the Government of Madagascar to revitalize the National Food Fortification Alliance (ANFA). A high-level workshop was organized by ANFA on food fortification, with the joint support of WFP and BASF. Stakeholders meeting at the workshop agreed on a roadmap to address widespread vitamin and mineral deficiencies as part of a nationwide food fortification program. The main foods identified for fortification are rice, edible oils, flour, salt and sugar.
WFP supports, in collaboration with UNICEF, the first National Micronutrient Deficiency Survey (ENCM) in Madagascar. The protocol is currently being finalized and the investigation will be launched in 2020.

Operational implementation :
WFP implements, with funding from the Principality of Monaco and Andorra, a project to support the conservation, transofrmation and community-based fortification of cassava and breadfruit (in a transformed form) in the Atsimo regions Atsinanana, Androy and Anosy. The objective of the project is to increase the availability and access of food insecure populations to nutritious food throughout the year.
WFP is also implementing, with funding from the Principality of Monaco, a rice fortification pilot project which will be distributed in school canteens in the municipalities of Fieferana and Mamandriana in the Analamanga district in October 2020. This pilot project is one of the activities planned as part of the Tambatra 2019-2022 project.

RESPONSIBILITIES:
Under the general supervision of the Nutrition Program Officer, in collaboration with other employees of the Nutrition Program section, the main mission of the food technologist is to provide expertise and technical management in food technology to ensure good results. of the two levels of technical assistance and operational implementation mentioned above.

Specific tasks :
Provide technical expertise, monitoring and implementation of the community-based cassava and breadfruit conservation, processing and project, and ensure that these activities comply with WFP standards;
Provide technical expertise, monitoring and implementation of the rice fortification pilot project in the municipalities of Fieferana and Mamandriana and ensure compliance of these activities with WFP standards;
Ensure the development and follow-up of calls for proposals for the implementation of WFP food fortification projects;
Ensure the development and monitoring of partnership agreements related to food fortification activities (including budgets), in particular with the Bureau des Normes (BNM) and the Food Safety and Control Agency (ACSQDA);
Support cooperating partners to guarantee the quality of the implementation of activities related to food fortification;
Provide technical support to the government for the definition of standards and regulations around food fortification;
Represent WFP at meetings on food fortification with governments and partners, at ANFA meetings and at meetings of technical subcommittees;
Support the sub-offices for an efficient and quality implementation of WFP activities related to food processing and fortification;
Work with the different partners to ensure effective collaboration, good coordination and synergy and complementarity between the activities of the different actors.
Prepare and write reports on food fortification programs and activities in a timely manner for partners and donors to ensure informed decision-making and consistency of information presented to stakeholders.
Contribute to the training and capacity building of WFP staff, NGOs, the national counterpart and technical partners on the implementation and monitoring of activities, as well as on the basics of food technology.
Be the focal point of the country office for everything related to food technology;
Collaborate with the Supply Chain team to identify local suppliers of specialized nutritional products;
Contribute to the development, implementation and monitoring of the activities of the Nutrition Unit;
Any other task requested by the supervisor

QUALIFICATIONS & EXPERIENCE REQUIRED:
Education:
Graduate studies in the field of food engineering, food technology or a related field;
Experience:
3 to 5 years of professional experience in the field of food engineering or food technology;
Have professional experience in the implementation of food fortification projects;
Professional experience in the United Nations system and knowledge of WFP procedures is considered an asset;
Have a good knowledge in computer science, to work on Windows (Word, Excel, Powerpoint) and other software packages;
Have a good organization in the work, in the production of reports and in the filing of files;
Have the ability to judge, interpret, analyze and solve problems;
Being able to work in a multicultural environment, with a minimum of supervision, in a team, under pressure and with many constraints;
Have a sense of confidentiality, initiative and have good judgment.

Languages:
French, Malagasy and English.

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